Managing microbial populations at the pre-fermentation and fermentation stages of winemaking and managing fermentation conditions are important factors in preventing wine defects from esters and sulfur compounds. Ester formation and taints and sulfur compounds and taints in wine were discussed during a one-day course, “Wine Flavor 101A: Recognizing Defects During Fermentation,” held in December at UC Davis as part of its “Wine Flavor 101” Extension program series.
Course...

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